Tuesday, 5 September 2017

Boozy Bakes: Orange & Cinnamon Madeleines

They have that certain je ne sais quoi about them; other than their beautiful scalloped edges, they're pretty plain, yet somehow they still manage to ooze class and that Parisian sophistication we all seem to lust after.

Looks aside, Madeleines taste flippin' amazing too. Pillows of butter, almond and vanilla (and in this case zest and spice); I can just imagine myself nibbling one while sipping a cup of tea in a cafe along the Seine. THE perfect afternoon treat!

But wait, this is a drinks blog right? "Don't give us a classic recipe", I hear you cry, "Vinspire's all about boozy bakes!"

So, to add a bit of Va Va Voom to these Frenchies, I've gone down the Cointreau route. Madeleines infused with orange zest and cinnamon, brushed with a Cointreau (or any other orange based liqueur) glaze. Yu-um.

AND like those Cookies 4 Gin that I featured years ago, these make the best accompaniment to a little alcoholic beverage, particularly a Cointreau-based tipple like one of my personal faves - a White Lady!

For those of you who care, it's actually a low calorie version - more calories saved for cocktails, yay - cutting out a lot of the butter you'd find in traditional recipes. By doing this I guess it doesn't give you the crisp crust you'd typically get, but it still gives you the springiest (is that a word?!) sponges.

If you don't have a Madeleine tin - they're not exactly essential kitchen cookware - then you could use a well greased cupcake tin instead. They'll taste the same, just won't have "the look".

Restrain yourself, madeleines are best eaten cooled, and if you've managed to not eat them all at once, they will keep for up to three days in an airtight container. That said, they are at their best on the day they're made, so certainly don't feel guilty for eating more than your fair share!

Now get yourself a Cointreau, read the recipe, and get baking!

Orange & Cinnamon Madeleines recipe(makes 24)

1 tbsp vegetable oil, for brushing

4 medium free range eggs

1/4 tsp salt

100g caster sugar

100g plain flour, sieved

1 tsp baking powder

80g ground almonds

1/2 tsp ground cinnamon

zest of 1 orange

zest of 1/2 lemon

1/2 tsp almond extract

50g butter, melted

For the glaze:

2 tbsp Cointreau (or other orange liqueur)

3 tbsp icing sugar, sieved

Method

Preheat the oven to 210 C and brush a little oil inside the madeleine moulds.

In a large mixing bowl, whisk together the eggs, salt and sugar until pale and bubbly. Next, add the remaining ingredients and mix until fully combined.

Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up (you'll have to do two batches, so don't use it all!)

Put the filled madeleine tray in the freezer for 10 minutes (or in the fridge for 30) and refrigerate the remaining mixture for the next batch. It's important to chill the cake mixture at this stage, since it's the contrast between hot and cold that gives you the characteristic little bump.

Once chilled, cook in the middle of the oven for 10 minutes.

Remove the cooked madeleines from the oven, unmould and wash the mould before repeating the process of greasing and refilling, freezing and cooking.

Once cooled, make the glaze by mixing the Cointreau and icing sugar together. Liberally brush onto the top of each madeleine.